4small (about 400gm each) flounder, cleaned 2 cupsfirmly packed coriander leaves3green onions, cut into 5cm lengths and julienned2 tbspfried shallots 2fresh long red chillies, seeded and juliennedTo serve:steamed riceShallot and chilli dressing2fresh small red chillies, seeded and finely chopped50 gmcaster sugar4red shallots, roasted and peeled½ cup lime juice, or to taste
For shallot and chilli dressing, place chilli, ½ tsp salt, sugar and shallots in a mortar and, using a pestle, pound to a paste, then stir in lime juice.
Place fish on a steamer tray in a fish kettle, pour in enough water to cover base of steamer to 1-2cm, bring to a simmer, then cover and steam fish for 15 minutes or until cooked through. Alternatively, place fish in a Chinese bamboo steamer over a wok of simmering water and steam, covered, for about 15 minutes or until cooked through.
Combine coriander, green onions, fried shallots and chillies in a bowl, drizzle with enough dressing to coat and toss gently to combine.
Divide fish among plates, top with shallot and chilli mixture, and serve with steamed rice, passed separately.